I have a question about the recipe "Grandmom Helen's Always-Flaky Pie Crust" from Rhonda35. If I substitute half of the shortening with butter, should the butter be cold as usually called for in pie dough recipes?
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Yes. You always want your ingredients cold, to prevent the gluten development that results in a tough crust.
Yes. If I use butter, I cut it into small bits and stick it in the freezer to get nice and cold before incorporating into a pie dough.